A Bowl of Summer on a Cold Winter’s Day
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For this recipe, you can use frozen corn and corn broth that you have put up for the winter following these instructions.
Rich Corn Chowder
August 31, 2015
Category
Recipes
Using corn broth in this recipe is what makes it so rich. Don't shy away from this chowder because of the cream. You can easily cut back on the amount of cream or use milk instead of cream.
Persons
4
Ingredients
- 4 slices thick sliced bacon cut into ¼ inch dice
- 1 carrot peeled and cut into ¼ inch dice
- ¼ cup celeriac or celery cut into ¼ inch dice or
- 1 medium onion cut into ¼ inch dice
- 5 medium potatoes peeled and cut into a ½ inch dice (about 5 cups)
- 4 cups corn broth or chicken broth
- 2 cups water
- 1T kosher salt
- ½ t black pepper
- 1 dried bay leaf
- 3 cups of frozen corn (do not defrost)
- 1 cup of heavy cream
Instructions
- Heat a large, heavy pot over medium heat. Add bacon and brown slowly until fat is rendered and bacon is crisp, about 7 to 10 minutes. Remove bacon with a slotted spoon onto a paper towel. Add carrot, celeriac (or celery) and onion to the pot, stirring occasionally until vegetables begin to soften, about 5 to 7 minutes.
- Turn heat up to medium high and stir in the potatoes, corn broth, water, salt, pepper and bay leaf. Bring to a boil and then turn heat down to medium low, cover the pot and simmer for 20 minutes.
- Add the frozen corn and simmer for 5 more minutes. To thicken the soup, immerse a stick blender into the pot and pulse quickly 5 or 6 times (or use a potato masher) to quickly break up some of the potatoes and corn. Do not over process or you will lose the rustic texture of the soup.
- Stir in cream and reserved bacon. Adjust the seasonings; you may need to add more salt to balance the sweetness of the corn broth and bring out the full flavor of this soup.
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